It was this demo that prompted me to buy a Foodsaver, so many thanks John! I've always folded the tops of my bags down to keep them clean, but recently I discovered that if I put my chunks of stewing meat into a wide necked jar I can simply pop the bag over it and invert the jar. No folding, no fuss, and a clean dry bag neck every time! PS. I'd forgotten about your "bag within a bag" technique. - Definitely one to remember for my leftover veggies!
Sous vis. Just buy the heating element, a thermometer and a larger food service bucket. The trick is to keep the food submerged. Three are black balls that float on top to help it stay down. There are a number of videos on that.
If you have some food that may product liquid (corn on the cob), take a paper towel, fold in half and in half again (width of the bag), put it inside the bag just above the food and it will catch any liquid that may escape. as it vacuum.
I will definitely use this for Sous Vide. I’ve been cooking with water for 2 years….. and it’s a different and cool way to cook especially meats. I would recommend the Sous Vide method for juicy tender steaks, pork Loin, and everything else.
I'm not sure about Masterchef in the US but I'm from New Zealand and I watch the Australian and New Zealand versions. I've notice that the sunbeam foodsaver is the brand that the contestants use. I bought the same handmixer they use (Braun Multiquick 9) and it has been brilliant. The theory behind it is that the Masterchef appliances go through heavy use so will withstand my usage. It's probably a crazy theory but it helps to guide my choice. I'm looking at the Sunbeam Foodsaver vs7850 or the vs3198. I'm trying to work out what the difference is as they are the same price here and at the moment they are selling for half the price which is very rare indeed, so if anyone knows could you please let me know. Thank you
You keep going till it stops. Mine takes two minutes, I trouble shooter with foodsavor because could not find any info on how to actually use it and how to shut off or not
What do the different settings do? Does one setting suck out more or less air, maybe not to squeeze out too much moisture or squish soft foods? Or is it something with the seal? Very nice video by the way.
I’m still experimenting with all the settings. I know the moisture has something to do with freezing like fish. I’ll be sure to update as I learn more. But I love mine! Thanks for watching!
Bought the V2490 from Costco a few years back and it appears that your 3100 and ALL the models are made with that hard rubberized black plastic which degrades over time, and becomes sticky, impossible to clean, making the device unusable. (The heat, warm, but not hot, from atop my dishwasher, where I stored it, may have contributed to the degradation.) Hours of wiping with rubbing alcohol cleans it, but the vacuum area crevices are impossible. My machine is out of warranty, so I'm throwing it out. Unless it's economical for you within the warranty, (as vacuum sealing does increase freezer life) just use ziplocs. DON'T WASTE YOUR MONEY ADDING MORE GARBAGE TO THE ENVIORNMENT.
Thanks for the reply! My curiosity got the better of me and I just had to research it. Sous vide (pronounced “sue veed ”) is cooking bagged food in very precisely temperature controlled water. That way it cannot ever get overcooked. Usually precisely controlled heating machines are purchased and placed into a large vessel of water and heated to your desired temperature. It takes a very long time, a steak may take over an hour to cook. Looks like I won’t be needing that button ! Lol
@@ItAintMeBabe99 Almost forgot…I did a Sous vide chicken wings video just a few weeks ago! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fgGbn0VDdtY.html